Good morning to all of our beloved friends and clients and if you are Feeling Down? Scientists Say Cooking and Baking Could Help You Feel Better.
Cooking or baking has become a common cure for stress or feeling down, but there might actually be some science to why small creative tasks might make people feel better. According to a new study, a little creativity each day can go a long way towards happiness and satisfaction in the bustle of daily life. Of course, all the Little Chefs out there have known this for years but it's time that we all took our own mental health as well as a seasoned skillet into our own hands. I can't believe I'm going to say this but millennials might have something when they refer to the "experience" as the goal instead of the end game. Case in point, you want to make dinner for your loved ones and put an immense amount of pressure on yourself to create something perfect. Wrong, little chef, you should be savoring the process of creating each lovely step along the way.
Seriously, who doesn't get a tingle down their spine when chopped garlic hits the hot oil...yep, me too. And when you're playfully chopping those vegetables, who among us can deny the feeling that your blood pressure is dropping like a stone. Heck, I've even used the simple task of chopping as a way of seeing my enemies begging for submission as I slice them to bits in a frenzy of culinary rage...sorry, I didn't mean to share that but it does happen sometimes. But Hey, it still calms me down and that's what counts. Or how about when you are roasting in the oven and the intoxicating aroma not only soothes your little chef beast but somehow cleanses they entire house of unwelcomed vibes. That's just science little chef and you have that power to whisk up a batch of happy any night of the week you choose. Now I have to say, that when it comes to baking, I find the empirical evidence a bit suspect. Why? Baking requires measuring and chemistry and that is the opposite of cooking which only requires passion and creativity. Seriously. no one ever made a Croquembouche (a caramelized tower of cream puffs is also known as a French Wedding Cake) and said "Wow, that was gleefully satisfying, I don't feel like committing involuntary manslaughter right now." Sorry, baking is not my jam but if you would like to cook yourself happy this week I hope you will consider today's recipes featuring Harissa Roasted Hamachi (Yellow Tail) with Potatoes and Baby Arugula & Zaatar Panko Crusted Flounder Over an Israeli Salad.
Thank you as always for stopping by and please know that this "experience" thing is the only thing I agree with when it comes to millennials.
FOODIE ALERT! METRO IS TAKING THE SHOW ON THE ROAD LIVE COOKING DEMO AND TASTING SAVE THE DATE NOVEMBER 12TH 2019
Join us for a special Grand Samplings Event at Grape Finale Hands-On Winery in Flemington, NJ. Cooking demonstration by the Funky Fishmonger, Mark Drabich, of Metropolitan Seafood & Gourmet. Sample the three seafood dishes Mark prepares along with 3 complimentary samples of Grape Finale handcrafted wine. The evening concludes with a delicious dark chocolate and truffle sampler by The Fudge Shoppe and a complimentary sample of Grape Finale's Vintage Port. $65 per person. Seating is limited so purchase your tickets today at Eventbrite. CLICK HERE TO SEE MENU AND PURCHASE TICKETS
To all of our Beloved Friends and Clients South and West...You Can Experience Metropolitan Seafood At The Stockton Farmers Market Stockton NJ FRIDAYS, SATURDAYS AND SUNDAYS
PLEASE FEEL FREE TO CALL OUR MAIN NUMBER TO ORDER SEAFOOD 908-840-4332 to pick-up at the Market Along with our fresh fish selections we are delighted to announce Metropolitan Seafood will be offering (on Fridays Only) at the Stockton Market Our Classic Fish And Chips As Well As Our Famous Grilled Fish Tacos, Rock Shrimp Tacos...AND $1 OYSTERS FROM 3-5 PM...THAT'S A BUCK A SHUCK! ALSO, METRO'S OWN LOBSTER ROLL WITH FRIES...Looks like it's here to stay
STOCKTON MARKET HOURS Friday 3:00 to 7:00 Saturday 9:00 to 4:00 Sunday 10:00 to 4:00
Don't Forget to Like Us On Facebook For Special Deals and
TODAY'S GREAT TAKE-OUT SPECIALS (908) 840-4332
Metro's Bistro Tuna Burger Grilled Garlic Herbed Ahi Tuna Burger with Mixed Field Greens, Caramelized Onions, Tomato and Basil Aioli on a Toasted Roll With a Choice of Soup* $11
Grilled Miso Glazed Black Cod Roll---(Where's my Kimono?) Grilled Miso Glazed Black Cod (Sablefish) with Tomato and Asian Slaw on a Fresh Baked Soft Roll With a Choice of Soup* $11
Grilled Pesto Organic Scottish Salmon Over Our Classic Caesar Salad With a Choice of Soft Drink** $12
A Classic Catfish "PO-BOY" Panko Crusted Spiced Catfish with Lettuce, Tomato, Pickle and Remoulade Sauce on a Soft Roll With a Choice Soup* $9
The "California" Arctic Char "Health" Wrap Grilled Lime Garlic Arctic Char with Mixed Field Greens, Avocado, Tomato, Pickled Onions and Baja Sauce on Lebanese Flat Bread With a Choice of Soup* $11
The Old Bay Flounder Roll -Damn...That's Good Seasoning! Panko Crusted Flounder Fillet with Mixed Field Greens, Tomato and Pickles with an Old Bay Tartar Sauce On a Toasted Soft Roll With a Choice of Soup* $10
Thai Spiced Hamachi (Yellow Tail) Pita Wrap Grilled Ginger Chili Hamachi (Yellow Tail) with Romaine Lettuce, Roasted Veggies and a Sriracha Aioli on Locally Baked Pita With a Choice of Soup* $12
Lemon Pepper Grilled Wild King Salmon Over a Mixed Field Green Salad With a Choice of Dressing With a Choice of Soup* $12
Metro's Grilled Grouper Tacos (2) Grilled Lime Garlic Gulf Red Grouper with Shredded Cabbage, Our house Pico de Gallo and Baja Sauce on (2) Flour Tortillas with Our House Pickled Jalapeños and Red Onions on the side With a choice of Soft Drink** $10
Grilled Mahi Thai "Pepper Steak" Sandwich Chili Ginger Grilled Mahi with Pan Sautéed Peppers, Onions with a Sriracha Aioli on a Toasted Ciabatta Roll With a Choice of Soup* $12
Metro's Baja Snapper Wrap Corn Meal Crusted Snapper with Mixed Field Greens, Red Onion, Tomato, Avocado and Baja Sauce on a Toasted Ciabatta Roll With a Choice of Soup* $10
Grilled Lime Garlic Sea Bream (Dorade) over Saffron Rice and Black Beans With the Choice of Soup* $10
The Metro Turbot "Picnic Roll" (Makes you want to have a beer at work...but don't) Panko Crusted Fresh Turbot Fillet with Tomato, Cole Slaw and Spicy Mayo on a Toasted Ciabatta Roll With a Choice of Soup* $10
(For those Folks who love fish eaters but not fish) Metro's Almost Famous Chicken Tacos (2) Lightly Breaded Fresh White Meat Chicken on Flour Tortillas (2) with Shredded Cabbage Pico De Gallo & Baja Sauce With our House-Made Pickled Jalapeno Peppers and Onions (on the side) With a Choice of Soft Drink** $9
**Soft Drink Choices for specials Coke, Diet Coke, Sprite and Water *Soup Choices- Gazpacho is Back! Manhattan or New England Clam Chowder, Lobster Bisque AND Chicken Rice All Soups Lovingly Made In-House
Today's Fresh Fish Selections
From the North: Cape Bay Scallops (First of the Season) Sea Bass Live Sea Urchin (Maine) Porgies (Scup) Golden Tilefish Pollack (Blue Cod) Hake Fluke (Sushi Grade) Jonah Crab Meat Jonah Crab Cocktail Claws Day Boat Sea Scallops "Dry" Maine Steamers Nova Scotia Halibut Monkfish Cod Skate Swordfish Nova Scotia (Hard Shell) Lobsters Jumbo Maine Mussels Baccala (Salt Cod) Needs to be soaked for 2 days Fresh Squid (AKA Calamari) Rhode Island Little Necks Cherry Stone Clams Top Neck Clams
From the Waters of the World: Horse Mackerel (True Aji Japan) Opah (Moonfish) Mahi Mahi Yellow Trim Grouper Sardines (Portugal) Madai (Japan) Hiromasa SUSHI PLEASE! Ahi Sushi Grade Tuna U-4 Head-On She Tiger Prawns (Nigeria) Turbot (Spain) Dover Sole (Spain) Carabineros (Spanish Red Shrimp) New Zealand Green Lip Mussels Branzino (Mediterranean Sea Bass) Dorade (Sea Bream) Colossal U-6 Shrimp Cockles (New Zealand) Wild Caribbean Hopper Pink Shrimp and White Shrimp (3 Sizes) Brazilian Rock Lobster Tails (4 Sizes) South African Cold Water Lobster Tails New Zealand Lobsters Tails Squid Ink (Cuttlefish Ink) Squid Steaks North African and Spanish Octopus (Large & Baby) Crayfish Tail Meat Conch Meat from Belize
From the South: Fresh Florida Rock Shrimp American Red Snapper Fresh Jumbo Lump Crab Meat Fresh Lump Crab Meat Special Crab Meat Blue Crab Cocktail Claws with Horseradish Sauce
From Sustainable Seafood Sources: Tilapia Arctic Char (Iceland) Catfish Organic Scottish and Norwegian Salmon Prince Edward Island Mussels Local Musky Hatchery Rainbow Trout Large Maine Mussels
From the Pacific Northwest: Uni (Santa Barbara) Washington State Wild King Salmon Black Cod (Sablefish) Fresh Plump Shucked Washington State Oysters Jumbo King Crab Legs Jumbo Snow (Opilio) Crab Legs Manila Clams
More Fish coming in Every Day Please Call for updated Inventory... (908) 840 4332
Metropolitan's Half-Shell Oyster and Clam Selections
GO SHUCKING CRAZY! Oysters:
West Coast: Kumamotos (Ca) Sunset Beach(Wa) Totten Inlet (Wa)
East Coast: Blue Points (NY) Island Creek (Mass) Moonshoal (Mass) Glidden Points (ME) Highbar Harbor (NJ) Spring Creek (Mass) Lucky Limes (NB Can) Jersey Devils (NJ) Old Barney Salt (NJ) Swan Point (NJ) Fishers Island (NY) Mookie Blues (ME) Row 34 (Mass) Village Bay (NB Can) Wellfleet (Mass) Aunt Dotty's (Mass) Ichabod Flat (Mass)
I DARE YOU TO FIND A NICER OYSTER SELECTION!
METRO LETS YOU GET YOUR OYSTER ON! IN A VERY SUSTAINABLEWAY...
Clams: Maine Steamers Little Neck Clams (RI) Top Neck Clams (Conn) Cherrystones (RI) Fresh Chopped Clams
TODAY'S FEATURED RECIPES
Harissa Roasted Hamachi (Yellow Tail) with Potatoes and Baby Arugula Serves 4 Hey Fish Man, is this one of your one pan dinners that not only delivers amazing flavor but a ton of warm hugs to all at the table? That's a hard, Hell Yes little chef. now open those arms and let the flavorful "Hugfest" begin.
Ingredients 4-Hamachi (Yellow Tail) fillets 6 to 8 ounces each with the Skin removed 1¼ pounds small Fingerling Potatoes halved 5 tablespoons of olive oil 2 leeks, white and light green parts only, halved lengthwise and thinly sliced ½ teaspoon finely grated lemon zest 2 tablespoons harissa (Spicy Red Pepper Paste found at Metro and all cool places) ½ teaspoon ground cumin Salt and Pepper ⅓ cup Lebneh or Greek style yogurt; Metro has the Lebneh you crave little chef 1 small clove of garlic minced fine 4 small handfuls of baby Arugula ¼ cup of roughly chopped fresh dill Lemon juice and olive oil for finishing the dish
How its done Preheat the oven to 425° degrees.
In a small bowl, whisk together harissa, cumin and 4 tablespoons oil. Place the fish in a shallow bowl or pie plate and pour 2 tablespoons of the mixture over the fish and season generously with salt and pepper; cover with plastic wrap and let marinate on the counter for up to 1 hour.
Place the potatoes, leeks and lemon zest in a rimmed baking pan and pour over the remaining harissa oil mixture, toss well to combine and season generously with salt and pepper.
Place the potato leek mixture in the oven and roast for 25 minutes, moving them around a bit halfway through cooking.
Meanwhile combine the Lebneh with the garlic and season to taste with salt and pepper and set aside. When the potato timer goes off, take the potatoes out of the oven and place the hamachi fillets on top of the potatoes.
Put the pan back in the oven and roast for another 18 to 20 minutes or until the fish is just opaque when fork tested.
When the fish comes out of the oven, scatter the fresh dill on the fish and potatoes.
To serve, place a small handful of the baby arugula on each plate and top with a fish and potatoes. Squeeze over a little fresh lemon juice and drizzle with a little of your best olive oil. Just be warned that some of those culinary hugs you're delivering will be misinterpreted for amorous attention. That said, don't be alarmed if you are called a bit of a delectable tease...this is our burden little chefs.
Zaatar Panko Crusted Flounder Over an Israeli Salad Serves 4 "Life is way too short to never fry a lovely piece of fish"...The Funky Fishmonger. Life is also way too long if you never go to the gym and expect your second chin to some how turn into pectoral muscles. That's a lot to unpack for today, why don't we just make dinner and be kinder to ourselves.
Ingredients For the Israeli Salad 1 red, yellow, or orange bell pepper, cut into 1/3-inch cubes ½ English cucumber, cut into 1/3-inch cubes 1/2 small red onion, cut into ¼ inch pieces 1-pint grape tomatoes, quartered ¼ cup of fresh chopped flat leaf parsley ¼ cup of roughly chopped mint leaves 3 tablespoons of olive oil The juice of 1 lemon (about 1½ tablespoons) 1 teaspoon of Zaatar spice (Metro has this) 1 teaspoon of Sumac (Metro has this and other funky spices ready to be unleashed) Salt and Pepper
For the Flounder 4 Flounder fillets 6 to 8 ounces each; You could also use Skate fillets with great results ½ cup of All-Purpose flour Salt and Pepper 2 large eggs 1 cup panko bread crumbs 2 tablespoons of Zaatar 1 teaspoon of finely grated lemon zest ½ cup of olive oil lemon wedges, for serving
How it's done First make the salad by combing the bell pepper, cucumber, onion, tomatoes, parsley, and mint in a large bowl; cover with plastic wrap and place in the refrigerator.
Cover and refrigerate until ready to use.
Next preheat the oven to 200° degrees. Place an ovenproof platter or a baking sheet in the oven to warm.
In a wide, shallow bowl or pie plate, stir together the flour, 1 tsp salt, and a generous pinch of pepper.
In another shallow bowl, whisk together the eggs and a pinch of salt.
In a third shallow bowl, combine the panko, Zaatar, lemon zest, and a pinch of salt.
Dredge the fish in the seasoned flour, shaking off excess.
Dip in the eggs, letting excess drip off, then gently press into the panko mixture to completely coat. Transfer the fish to a large plate.
Heat the ½ cup of oil in a 12-inch skillet over medium to medium-high heat, until hot but not smoking.
Fry the fish in 2 batches, turning once, until cooked through and crispy, about 2-3 minutes per side.
Drain each batch on paper towel-lined plates, season with salt, then transfer to the platter in the oven to keep warm.
To finish the salad: Add the 3 tablespoons of oil, lemon juice, zaatar, sumac, and a generous pinch each of salt and pepper to the vegetable mixture. Toss to combine.
To serve, divide the salad onto four plates and top each with a flounder fillet. Garnish with lemon wedges and chopped parsley and know that life is also way too short not to enjoy this gorgeous creation. But it's also too long to drink bad wine but it's too short not to have dessert...we could do this all day.
EAT FISH LOVE LONGER!
Mark J. Drabich President Metropolitan Seafood & Gourmet P 908-840-4332 F 908-506-0293 Email:firstname.lastname@example.org 1320 Rt. 22 Lebanon NJ 08833